Food - Drink
Why You Should Never Use Unrefined Oils For Cooking Steak
By MEGGAN ROBINSON
Steak lovers know that getting a good sear on the exterior of a steak is essential for adding flavor. Whether you decide to use a reverse-searing method on your cut of choice, or a simple, quick sear in a skillet, using the right oil to cook your steak is just as important as your technique.
Some oils have distinct flavors, while others are neutral-tasting; you'll be able to taste hemp seed oil, walnut oil, and sesame oil in your final dish, while peanut oil, vegetable oil, or canola oil won't change the flavors in your recipe. However, for foods that require high heat, like steak, using unrefined oil should be the first choice you make.
Refined oils, such as avocado, grapeseed, and canola, are processed to remove impurities and volatile compounds. This process gives the oils higher smoke point, meaning you can sear your steak at a high temp to develop a good crust; meanwhile, unrefined oil heated above its smoke point will impart a burnt and bitter flavor on your steak.
Additionally, non-clarified butter has a smoke point of 302 degrees Fahrenheit, making it a poor choice for your steak, and extra-virgin olive oil is one of the worst oils you can choose for high-heat cooking, with a smoke point as low as 325 degrees. Refined oils are better choices to help you achieve the perfect sear.